Black bean and chicken tacos with cabbage slaw

When I made this I wasn’t really sure I was going to like it. I’m not particularly excited by black beans or cabbage. I figure at best, I’d have a relatively healthy and budget-friendly meal for me and the boy, and that in itself would be a win. That’s all I was going for.

Whole wheat tortillas grilled and folded in half make enormous and delicious taco wrappers.

But man oh my. I really enjoyed this. Really, really. The cabbage slaw in particular. I could have gobbled it up by itself, but in the taco it served as a great counterpoint to the warm beans and chicken resting inside waiting to be consumed.

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Fiery Fish Tacos

I used to have a roommate who was terrified by fish. She couldn’t stand their bulging eyeballs and the shimmer of scales along its wet, slimy body. I imagine that she had nightmares about fish in the way some of us are terrified in our sleep by zombies, wild dogs . . . or clowns. However, she was okay with fish in stick form, though I never saw her eat any.

Fish don’t terrify me, but for the longest time I was afraid…of preparing fish. I was forever overcooking it, poking and prodding at it well beyond the “done when flakey” stage. However, I plunge forward with intrepidity because fish is not only delicious, it is also healthy.

Fish tacos were not first and foremost in my thoughts when I went in search of a fish recipes. The first time I became aware of them was when I lived in Tucson, Arizona, but back then it always sounded repulsive to me. What the heck is a fish doing in a taco? Staging a coup? Asking for directions? It seemed to me, wrong. But I believe in second chances and fish taco, I am sorry. I was wrong, terribly so. You deserve so much better.

Homemade crunch salsa for the fiery fish tacos

This is yet another recipe I found at Allrecipes.com and adjusted for my own tastes and for the availability of items in my fridge.